Sausage and Cranberry Stuffed Acorn Squash

* Preheat your oven to 375°F (190°C). 

* Cut the acorn squash in half horizontally and scoop out the seeds and strings. If necessary, trim a small slice off the bottom of each half to ensure they sit flat. Brush the cut sides of the squash halves with a little olive oil and season with salt and pepper. 

* Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the squash is tender but not overly soft. 

* While the squash is baking, heat the remaining olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up into small pieces with a spatula, until it’s browned and cooked through. 

* Add the chopped onions to the skillet with the sausage. Sauté for about 5 minutes or until the vegetables are softened. 

* Stir in the dried cranberries, sage, and salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld. 

* Pour in the chicken or vegetable broth and let it simmer for a few minutes until the mixture is moist but not overly wet. 

* Once the acorn squash halves are done baking, remove them from the oven and turn them cut side up. Fill each squash half with the sausage and cranberry stuffing mixture. 

* Return the stuffed squash to the oven and bake for another 20-25 minutes or until the squash is tender, the stuffing is heated through, and the tops are nicely browned. 

* Remove from the oven, garnish with fresh parsley, and serve hot.